I’ve been mowing down on these healthy appetizers since I saw them in Bon Appetit a couple of weeks ago. Simple to throw together and full of healthy fats, avocado is the perfect topping for grilled sourdough – just don’t forget the copious amounts of large flake sea salt, red pepper flakes and EVOO! Enjoy!
Being just back from an incredible trip in France for the last two weeks with my husband, I’m loving anything French. It’s funny, French food to me seems to always be one of two things… incredibly easy with few ingredients and super fresh or fussy, but worth-the-arduous-labor fancy. These toasts are great because you can prepare the goat cheese spread and roast the beets ahead of time and then just throw the toasts together right before guests arrive! This recipe comes from one of our good friends, who always make great food!
Recipe after the jump… Continue reading
With the sweltering heat that DC’s been melting under, there isn’t much incentive to turning on the oven, but I promise, this recipe will make it worth it! And you can cook a whole large fillet at a time and have plenty of leftovers for lunch the next day. Add a farro, wheat berry or similar salad as a side, top with tzatziki sauce got a light and protein-filled dinner without too much effort!
Slow Roasted Salmon with Tomatoes and Herbs
- 6 tablespoons olive oil, divided
- 1/2 bunch dill fronds
- 1/2 bunch thyme sprigs
- 1 3-pound piece center-cut skin-on salmon or steelhead trout fillet, pin bones removed
- Sea salt
- 8 ounces small cherry tomatoes on the vine
Preheat oven to 325°. Pour 4 Tbsp. oil in a roasting pan just large enough to fit the salmon. Make a bed of herbs in bottom of pan; top with salmon, skin side down. Drizzle salmon with remaining 2 Tbsp. oil and season with salt. Top with tomatoes, if using. Bake until salmon is just cooked through in the center (a small knife will slide easily through flesh), 25–30 minutes. Use a large spoon or fork to serve salmon, leaving skin in pan. Serve with yogurt sauce and couscous.
The original recipe, with sauce and salad can be found on Bon Appetit here.
This is the busiest time of year for me in my real job. In all the craziness that is the weeks leading up to the National Stationery Show, I feel like I barely get out the door in the morning, let alone grabbing a Greek yogurt (my fave!) from the fridge. This weekend, I took a step back and prepared some food for the week… Healthy lunches, bags of vegetables for snacks and homemade granola to top that yogurt for breakfast. Give it a go – it just might give you that boost that I find myself needing in the morning!
Homemade Maple Granola
1/4 cup vegetable oil
2/3 cup maple syrup
2 tsp almond extract
4 cups oatmeal (not the quick stuff… you want the old fashioned oats!)
1/2 cup pumpkin seeds
1/2 cup slivered almonds
1/2 cup golden raisins
1/2 cup dried cherries Continue reading
This is one of my favorite summer recipes. It’s delicious and looks fussier than it is!
Here’s how to make these delightful little bites…
1. Take a log of goat cheese out of the fridge and let it warm on the counter while you’re cooking away.
2. Roast the tomatoes… If you’ve never roasted tomatoes, it’s easy. Read this.
3. While the tomatoes are roasting, slice a baguette as thinly as possible. Place on a cookie sheet and drizzle with olive oil. Place cookie sheet in the oven with the tomatoes and toast until lightly golden, about 10-15 minutes. Then remove from the oven and place on a platter for serving.
4. Spread the room temperature goat cheese on the toasts.
5. When the tomatoes are done, remove from oven and place one or two on top of each piece of toast. Press gently so the juicy insides squeeze out onto the cheese.
6. Drizzle plate with olive oil, garnish with micro-basil or thinly sliced basil.
Make-It Monday goes to the kitchen this week for a Fourth of July tart! It’s just perfect (go figure, it’s from Martha)! Have a happy and safe holiday weekend!
For the crust:
5 cups all-purpose flour
6 tablespoons sugar
2 cup (4 sticks) unsalted butter, chilled and cut into small pieces
4 large egg yolks
1/2 cup ice water
For the creme fraiche filling:
2 packages cream cheese (8 ounces each), room temperature
1 teaspoon pure vanilla extract
8 ounces creme fraiche
1 cup confectioner’s sugar
For the tart:
4 ounces semisweet chocolate
1/2 cup apricot jam, for glazing blueberries
1/2 cup raspberry jam, for glazing raspberries
2 tablespoons water
2 pints red raspberries
Confectioners’ sugar, for dusting
1 pint blueberries, picked over